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Southern Fried Crappie Fillets

Submitted by Cody Huffty
Crappie Fisherman & Enthusiast
Kilbourne, LA


  • 1 lb. Crappie Filets
  • 2 cups of yellow enriched cornmeal
  • 1/2 cup of self-rising flour
  • 2 teaspoons of Cayenne pepper
  • Salt
  • Tony Chacherie's Creole Seasoning
  • Water
  • Vegetable Shortening, Vegetable Oil, Peanut Oil, or Canola Oil for frying.


  1. Mix corn meal, flour, Cayenne pepper, salt, and Creole Seasoning in large sealable bowl with lid (Season to preference).
  2. Shake ingredients together in bowl until seasonings are mixed very well with flour and corn meal.
  3. Wash Crappie filets with water and keep them wet.
  4. Cut to desired serving size pieces.
  5. Put a reasonable size batch of filets into the bowl with batter (Not too many because it will get the meal too wet and it will not stick to the filets), and put lid back on.
  6. Shake bowl until all filets are completely covered with batter.
  7. Put oil or shortening into deep fryer and heat to 350 degrees.
  8. Once oil is to desired temperature, drop the battered filets in.
  9. Cook until golden brown or desired texture.
  10. Remove from grease and put on paper towels to remove excess oil.
  11. Lightly spray with lemon juice if desired, serve with French Fries, Raw Onion, Hushpuppies, and Sweet Tea or Cold Beer.
  12. Enjoy the luxury of eating some Southern Fried Crappie.

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